Save to Pinterest These delightful two-bite treats start with refrigerated pie dough cut into circles and pressed into a mini muffin tin. Each well gets spoonfuls of luscious cherry pie filling before being topped with a cinnamon-sugar blend that creates a sweet, spiced crust. After 15 minutes in the oven, the pastries emerge golden brown with bubbling fruit centers. The mini format makes them ideal for serving at parties, bake sales, or as an after-dinner sweet. Kids and adults alike love these handheld desserts that deliver all the comforting flavors of homemade cherry pie in fraction of the time.
The smell of cinnamon sugar hitting warm pastry always stops me in my tracks. I first made these cherry pie bites on a rainy Sunday afternoon when I was craving something cozy but didnt want to commit to a full pie. My kitchen smelled like a bakery within minutes, and I ended up eating three straight from the tin while they were still too hot to handle properly.
Last summer I made a double batch for my nephews birthday party and they vanished before I could even arrange them on the serving platter. The kids loved picking them up with their fingers, and I loved that I didnt have to slice or plate anything. My sister asked for the recipe before she even finished her first one.
Ingredients
- Refrigerated pie dough: Keep it cold until youre ready to work with it for the best flaky results
- Cherry pie filling: Use your favorite brand or homemade, about 1 cup should do it
- Granulated sugar and cinnamon: This combination creates that classic bakery smell and taste
- Egg wash: Optional but gives the pastry edges a beautiful golden color
Instructions
- Prep your oven and pan:
- Preheat to 375°F and line a baking sheet just in case of overflow
- Cut the dough circles:
- Use a 2.5 inch round cutter to make 12 perfect circles from your pie dough
- Form the crust cups:
- Gently press each circle into the wells of a mini muffin tin, letting the edges naturally create little baskets
- Add the cherry filling:
- Spoon about 1 tablespoon of filling into each cup, being careful not to overfill
- Add egg wash if using:
- Lightly brush the exposed pastry edges with beaten egg for that golden finish
- Sprinkle with cinnamon sugar:
- Mix your sugar and cinnamon together then generously dust each bite
- Bake until golden:
- Bake for 13 to 15 minutes until the pastry is browned and filling bubbles
- Cool carefully:
- Let them rest in the tin for 5 minutes before transferring to a wire rack
Save to Pinterest These became my go-to contribution for every potluck and holiday gathering after the year I brought storebought cookies and felt secretly embarrassed. Theres something so satisfying about serving something homemade that looks like it took way more effort than it actually did.
Make It Your Own
Ive swapped cherry filling for blueberry, apple, and even lemon curd when I wanted something different. The cinnamon sugar topping works with almost any fruit filling, but you could try a vanilla glaze instead if you prefer. Sometimes I add a tiny pinch of nutmeg to the sugar mixture for extra warmth.
Serving Ideas
These are perfect on their own but absolutely next level with a small dollop of lightly sweetened whipped cream. A dusting of powdered sugar right before serving makes them look professionally made. I once served them alongside vanilla ice cream and my husband said it was the best dessert combination Id ever created.
Storage and Timing
The hardest part is waiting for them to cool completely before storing, but the texture is worth the patience. Keep them in an airtight container on the counter for up to two days, though they rarely last that long in my house. I like to make them the morning of a party so theyre still fresh.
- You can freeze the unbaked filled cups and bake fresh when needed
- Reheating them for 30 seconds brings back that just baked warmth
- The dough gets easier to work with the more you practice handling it
Save to Pinterest Theres something deeply satisfying about popping a warm, flaky cherry bite into your mouth and having it disappear in two perfect bites.
Recipe FAQs
- → Can I make these ahead of time?
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Yes, you can assemble the bites up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving for the freshest taste. Baked bites keep well at room temperature for 2 days in an airtight container.
- → What other fillings work well?
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Blueberry, apple, peach, and strawberry pie filling all work beautifully. For a homemade touch, simmer fresh or frozen berries with sugar and cornstarch until thickened. Lemon curd or chocolate hazelnut spread make delicious alternatives too.
- → Do I need a mini muffin tin?
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A mini muffin tin creates the neatest shape, but you can use a regular muffin tin for larger portions or arrange the filled dough circles on a baking sheet and fold edges over the filling for rustic open-faced tarts.
- → Can I freeze these cherry bites?
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Absolutely. Freeze unbaked assembled bites on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time. Already baked bites can be frozen and reheated at 350°F for 5 minutes.
- → Why brush with egg wash?
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The egg wash helps the cinnamon-sugar topping adhere better and gives the exposed pastry a beautiful golden sheen. It's optional but recommended for the prettiest presentation. A splash of cream or milk works as a vegetarian alternative.
- → How do I prevent the filling from bubbling over?
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Don't overfill the cups—about one tablespoon per bite is perfect. Also, avoid overworking the dough when pressing it into the tin, as thin spots are more likely to tear during baking. If some filling escapes, let them cool before removing for easier cleanup.
